Crispy Sweet Potato Fries

Cut sweet potatoes into matchstick size. Roughly 1/4 in by 1/4 in.

Wash thoroughly.

Create slurry, 1 part corn starch, 1 part water in flat bowl.

Coat matchstick sweet potatoes in slurry, place in flat dish or on metal mesh sheet.

Heat peanut oil to medium high heat.

Drop matchsticks in, one by one, for a batch a handful at a time. Because of the cornstarch, the matchsticks stick together if you put them all in by the handful. Let cook on medium high heat until cornstarch is solidified and matchsticks are a light golden brown. Put into dish with a few paper towels in it to drain.

Make seasoning: salt, garlic powder, black pepper, white pepper, paprika.

Make dip: 1 part just mayo, 1 part ketchup. Cholula to taste.

WHEN READY TO EAT: Get a second dish, line it with paper towels. Heat oil to medium high/high heat. Fry matchsticks a SECOND time. They will brown up really really fast now. Take them out, drain the oil on the paper towel covered dish, season well. Enjoy with the dip.

YUM YUM YUM.

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Peanut Butter Oh’s

This is a family recipe. It is SOOO good! Always goes quick in our house. Enjoy!

INGREDIENTS:

Half a box of Oh’s Cereal (they sell it on Amazon and at Walmart)
2 tbsp butter
1/2 jar peanut butter (1 c)
1/2 little bear of honey (3/4 – 1 c, depending on how sweet you like it)
pinch salt
1 tsp ground ginger
1 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 c sliced almonds

DIRECTIONS:

  1. On stove in big pot over medium heat: Add butter. Let it melt. Add peanut butter and honey. Mix well. Add salt, ginger, cardamom, and cinnamon. Take pot off heat. Add cereal and almonds. Mix well.
  2. Pour into greased square pyrex. Let cool all the way and slice.
  3. Enjoy!

NOTE: you can sub cheerio’s, or plain life cereal.

NOTE2: if you don’t like spices, don’t add them. If you want a lightly spiced taste, halve the amount of spices I have used above. The above spice level is “Indian”, not “American”. And it’s divine! ūüôā

Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!

Chocolate Rye Cookies

Chocolate Rye Cookies

Makes: 24 cookies
Takes: 10 minutes
Bakes: 13 minutes

100g unsalted butter
100g brown sugar
75g white sugar
1 large egg
175g rye flour (Hodgson’s)
150g chocolate chips (Ghirardelli milk chocolate chips)
100g chopped pecans or walnuts
1/2 tsp salt (Kosher)

  1. Preheat oven to 350 F.
  2. Cream butter and sugars in kitchenaid.
  3. Add egg. Mix.
  4. Add flour and salt. Mix.
  5. Add chocolate and nuts. Mix.
  6. Use 1.5 in cookie scoop to make balls. Place on cookie sheet lined with silpat. I got a dozen cookies on the cookie sheet.
  7. Bake for 13 minutes, the sides of the cookie will be brown, the tops lightly golden, but they will NOT looked cooked. These cookies do NOT spread. When you take them out of the oven, they will look EXACTLY the way they did (shape-wise) as when you put them in. All in all, these are very ugly cookies. But, they taste great!
  8. Right out of the oven, let the cookies rest on the silpat for a minute. Then just pick up the silpat and set it on a cooling rack to cool all the rest of the way.
  9. For the second batch, I use a second silpat.
  10. Enjoy with a tall glass of milk!

NOTE: Using a kitchen scale, this is a one bowl recipe. Yay, no clean up! ūüôā

Sesame Seed Sticks

From Serious Eats.

INGREDIENTS:

1 cup (about 5 ounces) whole wheat flour
1/2 cup (about 2 ounces) toasted sesame seeds
1/4 cup (about 1 1/2 ounces) cup fine cracked wheat (or ground oats)
1/4 teaspoon turmeric
1 teaspoon garlic powder or to taste
1-1.5 teaspoons salt (to taste)
4 tablespoons sesame oil (plain, not toasted finishing oil)
1/4 Р1/2 c water (as needed to form loose dough)
1/4 c honey (optional)

DIRECTIONS:

  1. Combine flour, sesame seeds, cracked wheat, turmeric, beet powder, garlic powder, and salt in a medium bowl and whisk thoroughly to combine.
  2. In a small bowl, combine water and oil. Stir wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand.
  3. Divide dough in half and wrap each in plastic, flattening into inch-thick squares. Refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350¬įF.
  4. On a lightly floured surface, roll out dough to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (approximately 1/4-inch by 3/4-inch). Alternately, roll and cut dough to your desired shape. Uniformity is more important that size to assure even baking.
  5. Leave the pieces as they are or roll each one quickly between your palms to form thin rods. Place on parchment-lined baking sheet.
  6. Bake for ten minutes, then flip or roll the pieces around on the sheet so that both sides brown evenly. Continue baking 8-10 minutes more, until sticks are crisp and a light golden brown. Remove from oven and cool completely. Store in an airtight container.

Modern Rubber Halwa

rubberhalwaI first had this at Modern in Bombay, and it was soo soo soo good. So good.

If you like things that are chewy and sweet, you will love this! (This is very similar IMHO to Chi Chi Dango Hawaiian mochi, and less chewy than most types of other traditional mochi). I think it is also similar to Turkish Delight.

Recipe adapted from Yummy Tummy.

Preparation Time : 2 mins
Cooking Time : 15 to 20 mins
Makes : 12 pieces

Dish: 3 cup pyrex (the smallest size from this set)

Ingredients:

Sugar Р1 cup
Boiling water Р1 cup

Cornstarch – 1/2 cup
Cold water – 1/2 cup

Ghee Р3 tbsp
Cardamom Powder – 1/2 tsp
Pistachios, whole – 1/4 c (I use WOW)
Green Food Coloring – 2-3 drops
Khus extract – 1/4 tsp

Directions:

  1. Take a medium to large sized heavy bottom NONSTICK pan and add in sugar and 1 cup of boiling water. Mix well and heat till the sugar is melted.
  2. In a separate bowl, add 1/2 c cold water. Slowly, spoonful by spoonful (or better yet, with a flour sifter), add cornflour. Make sure there are NO LUMPS. [I used a Cuisinart hand blender to get rid of my lumps].  Add the green food color and mix well.
  3. Add the cornflour mixture to the sugar water mixture. Mix well. [I used the Cuisinart hand blender to integrate the two mixtures].
  4. Now put this mixture on high heat and keep whisking till it is thick, glossy and jelly like.
  5. Add 1 tbsp ghee. Keep mixing. ¬†(It’s a LOT of mixing).
  6. Add 1 tbsp ghee. Keep mixing.  (Keep going, recruit others to help mix).
  7. You can tell it is getting done when the green mixture stops sticking to the side. At that point, add pistachios and cardamom powder and mix well.
  8. The halwa will look thick and glossy, shiny, almost laminated. Then it is done.
  9. At this point pour this into the greased pyrex lined with greased parchment paper overhanging the pyrex pan (lay it down in a cross shape; you should be able to lift and remove the halwa from the pan when it is done easily) and refrigerate for 1 to 2 hours.
  10. Once it is set, invert it to a cutting board and cut it into slices.
  11. Enjoy!

VARIATION:

  1. Red rubber halwa: instead of khus, use rose extract; instead of pistachios, use chopped blanched almonds; instead of green food color, use red; instead of cardamom, use a pinch of saffron.
  2. Yellow rubber halwa: instead of khus, use lemon extract; instead of pistachios, use halved cashews; instead of green food color, use yellow; instead of or in addition to cardamom, use a pinch of saffron.
  3. Orange rubber halwa; instead of khus, use orange blossom extract; instead of pistachios, use halved cashews; instead of green food color, use a drop or red and a drop of yellow; instead of (or in addition to) cardamom, use a pinch of saffron.

NOTE: Remember when purchasing extracts to make sure they are for COOKING!!! They do sell extracts which are topical or medicinal or perfumes. DO NOT USE THOSE!!!!! I’ve seen little bottles of different flavored extracts at just about every Indian grocery store I’ve been to for a few dollars. I have not seen these extracts online. If you can’t find the fancy extracts, never fear, use lemon or orange extract, the recipe will still taste good. ūüôā

German Chocolate Pecan Pie Bars

From Recipe Revival: Southern Classics Reinvented for Modern Cooks by the Editors of Southern Living

NOTE: This recipe alone is worth the cost of the book.

Makes: 2 dozen (or a 13 x 9 pan full).
Hands On: 20 min
Total: 3 h 20 m

Ingredients:

1 3/4 c all purpose flour
3/4 c powdered sugar
3/4 c cold butter, cubed
1/4 c unsweetened cocoa
1 1/2 c semisweet chocolate morsels
3/4 c firmly packed brown sugar
3/4 c light corn syrup
1/4 c butter, melted
3 large eggs, lightly beaten
1 c sweetened flaked coconut
3 c toasted pecan halves and pieces

Directions:

  1. Preheat oven to 350 F.
  2. Line bottom and sides of 13 x 9 pan with heavy duty aluminum foil, allowing 2 to 3 in to extend over the sides. Lightly grease the foil.
  3. Pulse the flour and next three ingredients (powdered sugar, cold butter, unsweetened cocoa) in food processor 5 or 6 times or until the mixture is crumbly. Press the mixture on the bottom and 3/4 in up the sides of the prepared pan.
  4. Bake the crust at 350 F for 15 min. Remove from the oven, and sprinkle the chocolate morsels over the crust. Cool completely on a wire rack (about 30 min).
  5. Whisk together the brown sugar and next three ingredients (corn syrup, melted butter, eggs) until smooth. Stir in the coconut and toasted pecans, and spoon into the prepared crust.
  6. Bake at 350 F for 25 to 30 min or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift from the pan, using foil sides as handles. Transfer to a cutting board. Cut into bars.
  7. Enjoy!